How to make the Perfect Crepe

I came across this recipe in Waitrose Food Illustrated Magazine, it's definitely a keeper cos I've made it a few times and each time it turns out fantastic. It's a great way to start the morning ... and you can make them sweet or savory!

Kitchen tools
18-20 cm heavy-based frying pan

Ingredients
120g plain flour
pinch of salt
1 medium egg, lightly beaten
300ml milk
sunflower oil, for frying

Method
To begin, sift the flour and salt into a bowl.
Make a well in the center.
Pour in the egg and about 50ml milk and start whisking, gradually incorporating the flour into the liquid. When you have a smooth batter, , add a bit more milk and flour. Continue until all the milk is added, all the flour incorporated and the batter is slightly thicker than single cream.
Cover the batter and leave it to stand for 30 minutes. This allows the starch in the batter to swell and soften, giving a lighter results. If it thickens while resting, add a little more milk to bring it back to the right consistency. The batter must be quite thin or else you'll end up with thick pancakes with big holes, as a result of not being able swirl it round the pan qucikly before it sets.

Heat a heavy 18-20cm frying pan over medium heat. When pan is thoroughly heated, add a little oil, I usually used a paper towel to coat the pan. Add enough batter to just coat the base of the pan, swirling it around quickly to make a crepe.

Cook for 1-2 minutes, or until edge begins to curl and the base is golden brown. Flip the crepe and cook for another 30-60 seconds.
The first one of two pancake are reliably disastrous but the rest should be beautiful.

Serve hot from the pan with the following
Honey, nutella, jam, fruits etc.
I've also made crepe suzette with it! YUM!
In the photo, the stuffing used was chili tuna fish, mayo, diced apples, cheese and lettuce!